Indian Style Veg Tacos

INGREDIENTS
All purpose flour - 160 grams
Wheat flour - 160 grams
Fenugreek - 1 1/2 tablespoons
Turmeric - 1/4 teaspoon
Coriander powder - 1/2 teaspoon
Cumin powder - 1/2 teaspoon
Red chili - 1/2 teaspoon
Asafoetida - 1/4 teaspoon
Green chili - 1 1/2 tablespoons
Salt - 1 teaspoon
Oil - 2 tablespoons (divided)
Water - 70 millilitres
Mustard seeds - 1/2 teaspoon
Fennel seeds - 1 tablespoon
Asafoetida - 1/4 teaspoon
Green chili - 1 1/2 tablespoons
Boiled potatoes - 350 grams
Turmeric - 1/4 teaspoon
Salt - 1/2 teaspoon
Coriander - 2 tablespoons
Sugar - 1/2 teaspoon
Lemon juice - 1 tablespoon
Mint chutney - 80 grams
Mayonnaise - 2 tablespoons
Cabbage - 30 grams
Cucumber - 40 grams
Tomato - 50 grams
Onions - 30 grams
Bell pepper - 50 grams
Salt - 1/2 teaspoon
Lemon juice - 1 tablespoon

PREPARATION
1. In a mixing bowl, add 160 grams plain flour, 160 grams wheat flour, 1 1/2 tablespoons fenugreek, 1/4 teaspoon turmeric, 1/2 teaspoon coriander powder, 1/2 teaspoon cumin powder, 1/2 teaspoon red chili, 1/4 teaspoon asafoetida, 1 1/2 tablespoons green chili, 1 teaspoon salt, 1 tablespoon oil, 70 millilitres water and knead into a smooth soft dough.
2. Apply the oil on board and take a small round ball of dough.
3. Roll them with rolling pin and cut into disc shape.
4. Prick them with fork.
5. Roast the taco for 10 - 15 sec on both sides.
6. Heat sufficient oil in a heavy skillet. Deep fry until crispy and golden brown. Drain it on an absorbent paper.
7. Keep on napkin, take the taco holder and fold them.
8. Heat 1 tablespoon oil in a pan, add 1/2 teaspoon mustard seeds, 1 tablespoon fennel seeds, 1/4 teaspoon asafoetida and stir.
9. Add 1 1/2 tablespoon green chili, 350 grams boiled potatoes and mix. Cook 3 - 5 minutes.
10. Add 1/4 teaspoon turmeric, 1/2 teaspoon salt, 2 tablespoon coriander, 1/2 teaspoon sugar and mix again.
11. Add 1 tablespoon lemon juice and mix well to combine.
12. In a mixing bowl, add 80 grams mint chutney, 2 tablespoons mayonnaise and mix well to make smooth paste.
13. In a another mixing bowl, add 30 grams cabbage, 40 grams cucumber, 50 grams tomato, 30 grams onions, 50 grams bell pepper, 1/2 teaspoon salt, 1 tablespoon lemon juice and mix well.
14. Take the taco shell, add potato filling, drizzle mint chutney and garnish with salad